How to make Aish El Saraya (Middle Eastern Dessert) -
Layered dessert of rusks, sugar syrup and custard served chilled.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sugar (चीनी), Rose water (रोज़ वॉटर)
Cuisine : Middle Eastern
Course : Desserts
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For more recipes related to Aish El Saraya (Middle Eastern Dessert) checkout Caramel Butterscotch Pudding, Caramel Fudge, Thai Style Creme Caramel, Caramel Custard . You can also find more Desserts recipes like French Toast with Strawberries Malai Ka Halwa Coffee And Prune Cake Chocoliest Brownies
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Aish El Saraya (Middle Eastern Dessert) Recipe Card
Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.
Prep Time : 0-5 minutes
Cook time : 6-7 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Aish El Saraya (Middle Eastern Dessert) Recipe
Sugar 1 cup
Rose water 1 tablespoon
Lemon juice 1 tablespoon
For custard -
Milk 500 millilitres
Sweetened condensed milk 400 grams
Whipping cream 300 millilitres
Rose water 1-2 tablespoon
Cornflour/ corn starch 5 tablespoons
Bread rusk 30 small
Pistachios chopped for garnishing
Method
Step 1
Arrange toasted bread rusks in a square dish.
Step 2
To make syrup, put sugar, 1 cup water and lemon juice in a non-stick pan and heat on a medium heat. Once the sugar melts add rose water. Remove from heat and allow to cool.
Step 3
Pour some syrup over the rusks and let them soak. Then arrange another layer of rusks and pour some more syrup over them. Let all of it soak the syrup well.
Step 4
To make custard mix cornflour with about ½ cup of cold milk. Pour remaining milk, cream, condensed milk and cornflour mixture into a heavy bottom pan and cook on medium heat, stirring continuously the mixture is smooth and thick. Add rose water and mix well till the mixture is thick but of pouring consistency.
Step 5
Pour this mixture over the rusks. Sprinkle chopped pistachios and keep in the refrigerator for 5-6 hours or overnight
Step 6
Serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
